Green Fettuccine with Asparagus, Basil, and Butter

By garciamoss

Ingredients

• Salt
• 1 pound fresh spinach linguini
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup chopped scallions
• 2 pounds asparagus, trimmed and cut into 1/2-inch pieces
• Freshly ground pepper
• 1/4 cup water
• 1/2 cup shredded fresh basil
• 1/4 cup chopped fresh parsley
• 3/4 cup freshly grated Parmigiano-Reggiano

Details

Adapted from splendidtable.org

Preparation

Step 1

In a large skillet, melt 2 tablespoons of the butter. Add the scallions and cook until softened, about 2 minutes. Add the asparagus, salt and pepper to taste, and the water, cover, and cook, stirring occasionally, for 5 minutes, or until the asparagus is crisp-tender.

Meanwhile, bring a large pot of salted water to a boil.

Add the pasta, stir well, and cook, stirring often, until al dente. Scoop out some of the pasta water and drain the pasta.

Add the pasta to the pan with the asparagus, then add the remaining 2 tablespoons butter, the basil, and parsley and toss well. If the pasta seems dry, stir in a little of the reserved cooking water.

Toss the pasta with half of the cheese, sprinkle the remaining cheese on top, and serve immediately.